April at the Farmers' Market

Squash blossoms and artichokes, originally uploaded by cabanagirl.

The second thing I do on Sunday morning is to go to our local Farmers' Market. Besides becoming more and more popular and helping our local farmers sell directly to their neighbors, it's a wonderful source of inspiration for the coming week's menus. I was planning to pick up my usual organic strawberries and fresh "happy" (that's free range & organic) chicken and eggs. And the hand made chicken tamales with salsa verde is a given. But today I was hoping to find pea tendrils and snap peas for a fish dish I want to make. Not only did I find the pea greens but also fresh tender arugula, artichokes for $1 each and these gorgeous squash blossoms. I hope I get to paint these beauties before I eat them and I'll really be lucky if I get to do both. I hope you all have a local Farmers' Market to shop from each week.

Globe artichoke

Globe artichoke, originally uploaded by cabanagirl.

More things to draw from the garden. Castroville California is the artichoke capitol of the world. This area supplies most of our spring artichokes and this one is a perfect shape. Choose round firm artichokes with the leaves tightly closed. To cook: snip the thorny tips off of each leaf with a pair of kitchen shears. Cut the stem to about 1/2 inch and then steam for 45 minutes. I eat mine either hot or cold with lemon juice and olive oil. For added flavor add lemon wedges to the steam water and tuck garlic cloves into some of the leaves. Enjoy! I am having this one for lunch. Yum!